This quick and easy green bean casserole is the perfect addition to any holiday dinner. This recipe calls for Primal Kitchen’s Mushroom Gravy to help cut down on the preparation time. In no time you’ll have a warm and comforting dish that will compliment any meal. We keep things simple with onions and mushrooms, but if you’re looking to switch things up this recipe would be great with chopped bacon or bacon grease instead of butter.
How to make green bean casserole
First, preheat your oven to 375 degrees Fahrenheit. Then steam your green beans until they are tender. While they are steaming, prepare your crispy onions. Cut the onion in half and slice it into very thin half moons. Toss the onions in a bowl with oil, then add the almond flour, thyme and salt and pepper and gently mix until just combined.
Lay the onions out in a single layer on a sheet pan and roast in the oven for 7-10 minutes. Give the onions a shake or toss and continue roasting until they are golden. I recommend watching them because they can quickly go from browned to burnt. Set aside while you finish the green beans.
Heat the butter in a large oven-safe skillet on the stovetop over medium heat. Once melted and bubbling, add the chopped onion and sauté until golden, then add the garlic and cook until fragrant. Add the mushrooms and allow them to cook for about 2 minutes, or until they are just tender. Pour in the Mushroom Gravy and coconut milk and bring the mixture to a simmer.
Strain the steamed green beans and add them to the skillet. You can also add some coconut aminos or even a squeeze of lemon if you’d like. Mix in the thyme, pepper and salt and let the sauce start bubbling again. Fold the green beans into the sauce and cook on the stovetop until the green beans are well coated in the sauce and the sauce thickens slightly. Season with salt and pepper to taste. Transfer the skillet to the oven and bake for 10 minutes.
After 10 minutes, take the skillet out of the oven and spread the crispy onions on top all over the green beans. Place the skillet back in the oven for about 10 more minutes. The sauce the green beans are in should be fairly thick, and will further thicken as the casserole cools. Allow the casserole to cool slightly, then serve and enjoy!
Description
This quick and easy green bean casserole is the perfect addition to any holiday dinner. This recipe calls for Primal Kitchen’s Mushroom Gravy to help cut down on the preparation time. In no time you’ll have a warm and comforting dish that will compliment any meal.
Green Beans:
2 pounds trimmed green beans, cut in half
2 Tbs butter
1/4 cup chopped onion
8 oz thinly sliced mushrooms
3 cloves chopped garlic
1 jar Primal Kitchen Mushroom Gravy
3/4 cup coconut milk or milk of choice
1 Tbs coconut aminos (optional)
1–2 tsp fresh thyme
1/2 tsp black pepper
1/4–1/2 tsp salt
Onion Topping:
1 large onion
2 Tbs Primal Kitchen Avocado or Olive Oil
2/3 cup fine almond flour
1 tsp fresh thyme leaves
Pinch of salt and pepper
- Preheat your oven to 375 degrees Fahrenheit.
- Steam your green beans until they are tender
- While the green beans are steaming, prepare your crispy onions. Cut the onion in half and slice it into very thin half moons. Toss the onions in a bowl with oil, then add the almond flour, thyme and salt and pepper and gently mix until just combined.
- Lay the onions out in a single layer on a sheet pan and roast in the oven for 7-10 minutes. Give the onions a shake or toss and continue roasting until they are golden. Keep an eye on them because they can quickly go from browned to burnt. Set aside while you finish the green beans.
- Heat the butter in a large oven-safe skillet on the stovetop over medium heat. Once melted and bubbling, add the chopped onion and sauté until golden, then add the garlic and cook until fragrant. Add the mushrooms and allow them to cook for about 2 minutes, or until they are just tender. Pour in the Mushroom Gravy and coconut milk and bring the mixture to a simmer. Strain the steamed green beans and add them to the skillet. You can also add some coconut aminos or even a squeeze of lemon if you’d like. Mix in the thyme, pepper and salt and let the sauce start bubbling again. Fold the green beans into the sauce and cook on the stovetop until the green beans are well coated in the sauce and the sauce thickens slightly. Season with salt and pepper to taste. Transfer the skillet to the oven and bake for 10 minutes.
- After 10 minutes, take the skillet out of the oven and spread the crispy onions on top all over the green beans. Place the skillet back in the oven for about 10 more minutes. The sauce the green beans are in should be fairly thick, and will further thicken as the casserole cools. Allow the casserole to cool slightly, then serve and enjoy!
Notes
Instead of placing the skillet in the oven, you can also transfer the green bean mixture to a 9×13” casserole dish and bake it. I like baking it in the same skillet to reduce the number of big pieces of cookware to wash.
The cook time of the onions vary depending on how thick or thin you slice them. Keeping an eye on them as they are cooking will ensure they are crispy and browned but not burnt and inedible.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 242.5
- Sugar: 8g
- Sodium: 284mg
- Fat: 17.1g
- Saturated Fat: 7.1g
- Trans Fat: 0.12g
- Carbohydrates: 19.9g
- Fiber: 5.3g
- Protein: 6.3g
- Cholesterol: 7.6mg
- Net Carbs: 14.2g
Keywords: easy green bean casserole
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